Chocolate Raspberry Loaf Cake

Chocolate Raspberry Loaf Cake

Ingredients:

1 1/2 cup All-Purpose Flour

1/2 tsp Baking Soda

1/2 cup Cocoa Powder

1 1/3 cups Sugar

3/4 cup Unsalted Butter, room temp

2 Eggs

1 tbsp Vanilla Extract

1/3 cup Plain Greek Yogurt

1/2 cup Boiling Water

1/3 cup Dark Chocolate Chips

1 cup Fresh Raspberries

6 tbs Lighthouse Keeper’s Sweet Citrus Raspberry Jam

Ingredients for Glaze:

4 cups Confectioner’s Sugar

4 tbs Water

3 tbs Heavy Cream

2 tsp Lighthouse Keeper’s Sweet Citrus Raspberry Jam

1 tsp Vanilla Extract

1 drop Pink Food Coloring

6 drops Raspberry Oil

Dehydrated Raspberried to top, optional

Instructions:

Preheat the oven to 325º and grease a 9”x4” loaf pan.

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking soda, cocoa powder, sugar, butter, eggs, vanilla, and yogurt. Start the mixer on low speed until the ingredients are moistened, and then turn to medium and mix until smooth and creamy.

Slowly drizzle in the hot water and mix on low speed until the batter becomes a thin liquid consistency.

Remove the bowl from the stand mixer and stir in the chocolate and raspberries.

Pour half the batter into the loaf pan, then add jam in a well though the middle of the batter, keeping it away from the edges of the pan.

Bake in the oven for roughly 1 hr 20 min - 1 hr 30 min, or until the loaf splits down the middle, is hard on the outside. If you insert a toothpick to test for doneness, it may come out slightly wet, because the batter around the raspberries will be slightly moist. Remove from the oven and let cool.

When you remove the loaf from the pan, it will be very delicate. Turn the pan on its side and gently tap the cake onto a piece of parchment paper.

To make the glaze, mix all of the ingredients together in a small bowl, once the cake is cooled, pour on top of the cake and sprinkle with dehydrated raspberries.